Recipes by Lauryn Cohen
Ingredients and materials
- 3 tbsp unsalted butter
- 1 10 oz bag mini marshmallows
- 6 cups Rice Krispies
- Heart shaped cookie cutters
- Various colors of candy melts
- Red and white striped straws or lollipop sticks
- Squeeze bottles
1 Melt butter in a saucepan over low heat, then add in the marshmallows and stir with a rubber spatula until melted (spray spatula with non stick cooking spray to avoid marshmallows sticking to the spatula.)
2 Add Rice Krispies and stir until cereal is well coated in marshmallow.
3 Lightly spray a 9 x 13 inch pan with non stick spray, then turn the Rice Krispie mixture out into the pan. Press down with the palm of your hand to flatten the Rice Krispies evenly into the pan.
4 Allow 15 minutes to cool.
5 Use your cookie cutters to cut out heart shapes, then gently insert a striped straw or lollipop stick into the base of each shape.
6 Melt candy melts in the microwave and then transfer to squeeze bottles.
7 Decorate your Rice Krispie heart shaped with various colors and patterns and enjoy!
Recipes by Lauryn Cohen, the queen of sweet and founder of Bella Baker — a customized, made-to-order dessert company offering everything from cake pops to highly stylized dessert tables. Known for her uniquely creative treats, Lauryn is an authority on all things baking and designs inventive desserts for every occasion.